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Ann at A Quirky Lifestyle

Geek by day and lifestyle writer by night. An eye for designer bargains, travel addict counting 50+ countries, DIY + foodie! Bringing you stories of travel, fashion and lifestyle from Edinburgh/London and other lovely places, both within the UK and overseas.

Sunday, 19 August 2012

Crabapples!

I was, until today, a jelly-making virgin. The numerous crabapples in our allotment were begging to be transformed into something delicious. I'd already made a clafoutis last year which was bloody marvellous and so I thought I'd give jelly a go. I'd always been a bit wary of jelly making as I imagined it to be a complex task. I can now confirm that my old notion was far from true. Here is how you go about it.

Ingredients:

Crabapples

Caster Sugar

Lemon juice

Vanilla pod/ cloves/ cinnamon-optional

The oh-so-simple method!:

Prepare the crabapples, cover them with water in a saucepan and cook for about 20-30 mins until completely soft and pulpy. Strain this overnight in a muslin cloth or jelly bag.

The next day, weigh the quantity of crabapple and add an equal or slightly greater amount of caster sugar, juice of 1 lemon and cook until the mixture is boiling. Simmer and continue to let the mixture boil while skimming any froth.

I added a vanilla pod to this boiling mixture. You could choose not to or perhaps try cloves or a cinnamon bark.

Test if its ready to set using a cold spoon, the same way you would test whilst jam making. It took me about 30 mins for a kilo of crabapples.

Strain into jam jars and set in a fridge. It could take up to 24 hours to set although mine only took about 3!

1 comments:

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